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{Mexican Cabbage Slaw}


Eat the rainbow! Use this fresh and clean cabbage slaw to top tacos, shrimp, salmon or a breakfast egg scramble.

If you've got kids, get them cooking in the kitchen by letting them de-stem the cilantro ;)

Yield | 8 servings, 1 cup per serving

Ingredients:

  • 1/2 Small Red Cabbage head (about 750 g)

  • 1/2 Medium Red Onion, chopped

  • 2 cups Cherry Tomato

  • 1 Orange Bell Pepper, chopped

  • 1/2 cup Fresh Cilantro, coarsely chopped

  • 1 1/2 tbsp Jalapeno, minced

  • 3 tbsp Extra Virgin Olive Oil

  • 3 tbsp Lime juice

  • 1 tsp Maple Syrup

  • 1/4 tsp Sea or Pink Salt

Instructions:

Chop all ingredients and add to medium sized bowl. Wisk together olive oil, lime juice, maple syrup and salt. Dress and toss.

Serve over Chili-Lime-Cilantro Riced Cauliflower and make fish or shrimp tacos. Or try topping a simple southwestern egg scramble spiced with chili powder, chipotle powder, cumin and salt.

Eat and Enjoy!

 

GRETCHEN'S
COOKING &

EATING TIPS

#1 

Choose fresh, organic, local and seasonal as often as possible.

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#2

Have fun learning about soaking and sprouting legumes and grains!

 

#3

Enjoy the cooking practice!  Make it a meditation. Add music and perhaps a little wine/beer ;)

 

#4

Set up some methodical "experiments" to challenge any food-phobias or food groups that you have developed a degree of "uncertainty" about. Try different preparation methods. How does grinding, pounding, sprouting, cooking and/or fermenting 

change your experience of that food?

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#5

Enjoy eating! Create a stress-free eating environment. Take the time to slowly chew and savor the collaboration of food and energy that you are taking in. 

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